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Memorial Day

By Lois Richwine • May 25, 2009 • Appetizers and Sides, Chicken, Beef, Pork, Cocktails and Wine, Holidays, Recipes, Soups and Salads

spareribsToday is Memorial Day and the Grovers are coming over for a late lunch. My mom’s coming too. She is a fantastic Italian cook that doesn’t cook anymore due to her age. She asked me to make German Potato Salad and I did. More on that in a minute. Memorial Day means barbecuing, at least the food part of the day signifies that. The day itself should make us remember all of the soldiers that fought for our freedom. My wonderful dad fought in World War 2 and I’m thankful to him for risking his life and to all of the others that did so as well. Otherwise we may not be blogging, Facebooking, emailing, etc. This is a food blog so on with our menu for today.

  • Watermelon Daiquiris
  • Chips with Green Salsa
  • BBQ Pork Ribs
  • German Potato Salad
  • Baked Beans
  • Cole Slaw
The Grovers are bringing the dessert and I think it will be a cobbler but I’ll let you know for sure later.
coleslaw

I prepared all of the recipes in advance which is awesome when you are having guests over and you want to start with a daiquiri when they arrive. I mean one or two of those and no telling how the food would turn out.

That morning prepare the babyback ribs.

Season well, I use coarse black pepper, kosher salt & garlic powder. Sprinkle all of the seasonings all over the ribs. Bake in a 300 degree oven for 1 hour & 15 minutes. Cover with foil and when you are ready to eat heat a grill, sauce one side and grill for 3 minutes, turn over do the same. Oh, I love Hoover’s BBQ sauce, buy some. At this point the only place to buy it is his restaurant.

German Potato Salad

  • potatoes
  • bacon
  • onions
  • celery seed
Boil the potatoes, cool, slice. To make the sauce, saute onions in olive oil, the recipe calls for bacon dripping but I don’t go there. It’s olive oil for me. Add the celery seed, salt, pepper and 2 tablespoons of sugar to the onions. Then add 1/4 cup of vinegar. I think Japanese rice vinegar is best, and 1 cup of water and 2 tablespoons of flour. Cook until thick and add the potatoes and bacon. You now have German Potato salad! Serve at room temperture.

Baked Beans

Open a can and saute 1/4 cup of onion, add some dijon mustard to cut the sweetness and add 2 slices of bacon; cooked and chopped. Heat & Serve.
This is not really the kind of food that I usually cook and this is my first post so I’m a little nervous so keep checking me out because it’s going to get better. I will cook a lot of Italian recipes from my Mom and food with a French twist.
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Lois Richwine

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8 Comments

  • Reply Ed Ward May 25, 2009 at 6:42 pm

    Several comments.

    First, white type on a black background is incredibly hard to read. I hope you can try something else.

    Second, the Germans themselves have the hot tip for potato salad: slice the potatoes as soon as they’re cool enough to touch but before they lose their warmth and put the vinegar on then. They’ll absorb the vinegar very nicely.

    Although, I dunno. German stuff on Memorial Day? Who won the war?

    Chust choking…

  • Reply jessethebassman May 26, 2009 at 12:08 am

    Hey dinner was great! the ribs were juicy, the potato salad was grand, the cole slaw luscious, the scotch smoky. I could do without baked beans even if our dads fought in WW2. They didn’t go to war to save the world for baked beans! Rhonda (Grover)’s cobbler and brownies were killer, too. Now I need a nap. On to the next holiday. Oh and by the way,your husband loves your cooking!

  • Reply Cole May 26, 2009 at 4:06 pm

    I’m excited to follow your recipes. This girl loves her food.

    Nice job Lois!

  • Reply fattened calf May 27, 2009 at 12:15 am

    Yummm, RIBS! The only kind of barbeque there is…everything else is just grilled food. Fightin’ words, I know!

    I’m so happy you have a blog. Delicious!

  • Reply rhonda May 27, 2009 at 7:34 pm

    We’re still salivating over the ribs! Thanks for the compliment on the desserts, Jesse and Lois, and thanks for sharing the grub. Lois, you are a fiend in the kitchen, girl!! Can’t wait for your next post.
    Rhonda

  • Reply groverscorner May 28, 2009 at 11:23 am

    Hands down the best ribs I’ve had all year. Everything was soooo good. Keep these posts going!

  • Reply Dashiell Sublett August 14, 2009 at 10:26 pm

    These ribs were awesome!

  • Reply Brian Carr August 24, 2009 at 1:25 pm

    A can of beans…. now that is something I can wrap my head around. Have can opener, will cook. It’s a start.
    Next step, Paella. Thanks for the inspiration!

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A restless appetite for finding new, beautiful, fascinating things – through cooking, travel, shopping, art, music and entertaining family and friends. Read more about me.

Lois Richwine

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